Homemade Stuffed Beef Roll (Matambre)
A tender cut of beef wrapped around a colorful mosaic of vegetables, eggs, and herbs, slow-cooked to perfection.
130 min
Medium
Rioplatense
6 servings
The story behind
This dish is the heart of any family celebration. I remember watching it being assembled with such patience, placing each ingredient just right so that every slice looked like a piece of art. It’s a classic from the Rio de la Plata region and has become a true symbol of festive meals. The best part is that you can serve it cold as an appetizer or warm as a main course. I’d suggest pairing it with a classic potato salad or roasted potatoes. For a drink, a young red wine or fresh fruit water is a great match. It’s perfect for a Sunday lunch when you want to impress everyone with something truly special.
Instructions
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1Spread the meat flat and season it thoroughly with salt, pepper, garlic, and parsley.
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2Layer the spinach, carrots, and hard-boiled eggs in a line across one end of the meat.
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3Roll it up tightly, keeping the filling secure, and tie it with kitchen twine to hold its shape.
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4Simmer in a large pot with salted water or broth for about 90 minutes until very tender.
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5Let it cool under a heavy press if serving cold, or slice it into thick rounds if you prefer it warm.
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